Healthy Gluten Free Butternut Squash Kugel

I often get asked which of the Blends by Orly you can use for savory kugels.  The kugel is a traditional Jewish dish, often served on Shabbat. Sydney Blend is a perfect alternative to wheat flour in any kugel recipe, including some of the more popular flavors, zucchini kugel, broccoli kugel, cauliflower kugel, carrot kugel and this butternut squash kugel recipe.  

2 (10-ounce) packages frozen butternut squash, thawed or 2 1/2 cups peeled and cubed or pureed squash
2 eggs, beaten
1/2 cup Sydney Blend
1/2 cup light brown sugar, packed
1/2 teaspoon cinnamon

Heat: Preheat oven to 350 degrees F. Grease a 9-inch round or square baking dish.
Mix: Place squash, eggs, Sydney Blend and brown sugar in a medium bowl, and mix well.  Pour mixture into prepared baking dish. Sprinkle with cinnamon.
Bake: uncovered, at 350 degrees for 30 to 40 minutes, until set and edges are slightly golden. Serve warm or cold.